Sourdough Zucchini Bread
A unique and delicious bread combining the tangy flavor of sourdough with the moist texture of zucchini, making it perfect for any time of day.
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Fine Sea Salt
- 2 teaspoons Ground Cinnamon
- 1/2 cup Chopped Walnuts Can be omitted for nut-free option
Wet Ingredients
- 1 3/4 cups Grated Zucchini Squeeze out excess moisture before adding
- 1 cup Light Brown Sugar Adjust sweetness to taste if preferred
- 2 large Eggs Room temperature is best
- 1/2 cup Sourdough Starter Discard Must be active for best results
- 2 teaspoons Vanilla Extract
- 1/2 cup Avocado Oil Can substitute with another neutral oil
Instructions
Preparation
- Preheat your oven to 350°F (176°C) and grease a 9" x 5" loaf pan.
- Grate zucchini and squeeze out excess moisture using a colander.
Mixing
- In a large bowl, whisk together all dry ingredients.
- In a separate bowl, mix wet ingredients until smooth.
- Combine wet and dry mixtures gently, folding in the grated zucchini.
Baking
- Transfer batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 10-15 minutes before transferring to a rack.
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Notes
Toast slices before serving for enhanced flavor. Store wrapped at room temperature for a few days or freeze for longer storage.